Nothing dulls a knife (except abuse) like butchering and slaughtering an animal. These blades come super sharp from the factory, are made from high quality steel, are perfectly sized (also available in multiple sizes) and can be converted into a handle in seconds. I learned about this "system" from a friend who was helping me butcher my moose. He made some intricate cuts as well as long slices. One blade lasted all evening (he had a spare blade). Because the blades are of good quality (and I'm cheap), used blades wash better and are easily resharpened than originals. I actually ran the new blade over the endstone and it was super sharp. I will do this with all blades before the next hunt. A barber's razor strap would probably work as well.
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